Cuisine: Silver Pomfret

This silver Pomfret is prized in the Indo-Pacific for its taste.

This silver Pomfret is prized in the Indo-Pacific for its taste.

For those of you who are infatuated with seafood or at least indulge in a tasty fish dish every once in a while, here’s a species you might want to add to your checklist of delicacies: the silver or white Pomfret (Pampus argenteus). Inconspicuous in appearance, these rather small and bony Perciformes (largest order of vertebrates) belong to the family Stromateidae (from the Greek stromatos = bedspread). This butterfish is characterized by a very flat body, a forked tail fin, a continuous dorsal fin and along pectoral fins, and is found throughout the coastal marine waters of the Middle East, South Asia and Southeast Asia. A recent visit to the fish market in Udupi proved to be an excellent idea – we payed our respects to four Vawall, as these fish are called in parts of southern India, and later turned them into a savoury supper accompanied by rice and a tomato-onion ratatouille.

Salt 'n' pepper in a butter bath.

Salt ‘n’ pepper in a butter bath.

Et voilà!

Et voilà!

Photographs by: Paula Mittermayer

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2 responses to “Cuisine: Silver Pomfret

  1. This is the luxury in pomfret varieties, whilst being very expensive it’s worth the extra. The only problem these days is that in the UK we only seem to stock the smaller sizes. Larger would be more meatier

    • Larger may be meatier but count yourself lucky in the UK … the pomfret has still to appear on the Swiss horizon! I’ll pop over to London one of these days, though Udupi would be miles better!

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